Thai red curry-chicken noodle soup | Recipe Cart

Name: Thai red curry-chicken noodle soup | Recipe Cart
Ingredients: 4 tbsp canola oil (coconut oil for paleo version); 6 shallots very thinly sliced; 4 cloves garlic very thinly sliced; 4 onions (green) scallions, spring onions, very thinly sliced; 2 inches ginger (fresh) grated on a Microplane or smallest holes of a box grater; 2 tsp curry powder Madras; 1/2 tsp turmeric (dried); 2 tbsp curry paste (Thai red); 1.05 ounces cilantro (1/2 cup packed) finely chopped with stems; 8 cups chicken stock (low-sodium); 13 1/2 ounces coconut milk full fat, canned, unsweetened; 2 tbsp fish sauce; 2 tbsp soy sauce (gluten-free) see above for subs, use coconut aminos for paleo version; 7.58 ounces chicken shredded cooked chicken (2 cups); 8 ounces udon noodles use Thai rice noodles for gluten-free version, use spiralized zucchini or green papaya for paleo version; 6 ounces snow peas (fresh) halved lengthwise; 10 ounces spinach baby or finely chopped mustard greens; 2 medium carrots peeled and shredded on the largest holes of a box grater; 8 ounces bean sprouts (1 cup); 1 ounce cilantro (1/2 cup packed), chopped; 3 onions (green) very finely chopped; 2 tbsp chili pepper sauce or hot pepper sauce

getrecipecart.com

Thai red curry-chicken noodle soup serves 8, packed with flavorful ingredients like Thai red curry paste and coconut milk. Perfect for a spicy, comforting meal.

View full recipe on getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

Share this recipe:

Cooking tools:

Stockpot
Stove
Slotted spoon
Spoon
Mixing bowl
Pot
Colander
Ladle
Mug
Airtight container
Refrigerator
Measuring spoon
Chef's knife
Cutting board
Grater

Ingredients

4 tbsp canola oil (coconut oil for paleo version)
6 shallots very thinly sliced
4 cloves garlic very thinly sliced
4 onions (green) scallions, spring onions, very thinly sliced
2 inches ginger (fresh) grated on a Microplane or smallest holes of a box grater
2 tsp curry powder Madras
1/2 tsp turmeric (dried)
2 tbsp curry paste (Thai red)
1.05 ounces cilantro (1/2 cup packed) finely chopped with stems
8 cups chicken stock (low-sodium)
13 1/2 ounces coconut milk full fat, canned, unsweetened
2 tbsp fish sauce
2 tbsp soy sauce (gluten-free) see above for subs, use coconut aminos for paleo version
7.58 ounces chicken shredded cooked chicken (2 cups)
8 ounces udon noodles use Thai rice noodles for gluten-free version, use spiralized zucchini or green papaya for paleo version
6 ounces snow peas (fresh) halved lengthwise
10 ounces spinach baby or finely chopped mustard greens
2 medium carrots peeled and shredded on the largest holes of a box grater
8 ounces bean sprouts (1 cup)
1 ounce cilantro (1/2 cup packed), chopped
3 onions (green) very finely chopped
2 tbsp chili pepper sauce or hot pepper sauce